Ingredients for 4 people:
1 l vegetable stock
220 g polenta semolina
Grease for the dish and the ramekins
1 clove of garlic
60 g onions
350 g tomatoes
1 sprig of rosemary
400 g mushrooms
300 g courgettes
1 tbsp olive oil
1/8 l white wine
Pepper, salt
200 g mozzarella
Preparation:
1. For the polenta, bring the stock to the boil and stir in the semolina slowly. Cook the polenta over a medium heat for about 15 minutes, stirring constantly.
Spread the polenta mixture about the thickness of a finger on a greased plate and allow to cool well.
2. Peel and chop the garlic and onions. Wash and dice the tomatoes. Cut into small cubes. Rinse the rosemary and pluck the needles from the stems. Clean the mushrooms and cut into pieces. Clean the courgettes, wash and cut into small cubes.
3. Heat the oil and sauté the onions and garlic for 2 minutes. Add the rest of the
vegetables and rosemary for about 3 minutes, then add the wine. Season with salt and pepper and cook for 15 minutes. Cut the mozzarella into small cubes.
4. Grease four small baking dishes (approx. 20 x 12 cm). Cut the polenta into 10 cm long and 2 cm wide strips. Mix the vegetables with the mozzarella cubes.
Layer the polenta strips with the vegetable mixture in the ramekins.
5. Bake in the preheated oven at 180°C for about 30 minutes.
Preparation time approx.: 50 minutes (without waiting time).
One portion has approx.:
Calories: 453
joules: 1902
Protein: 19,6 g
Fat: 18,1 g
Carbohydrates: 47 g
(FoodCentrale by ddp images)
